基于GC-MS和UPLC法刺梨和无籽刺梨指纹图谱研究  

Fingerprinting of Rosa roxburghii Tratt and Rosa sterilis Based on GC-MS and UPLC Methods

作　　者：张得香 刘孟华[2] 潘丹阳 林琳 徐崇 何敬愉 ZHANG Dexiang;LIU Menghua;PAN Danyang;LIN Lin;XU Chong;HE Jingyu(Guangzhou Uniasia Cosmetic Technology Co.,Ltd.,Guangzhou 510700;School of Pharmaceutical Sciences,Southern Medical University,Guangzhou 510515;School of Chemistry,South China Normal University,Guangzhou 510006)

机构地区：[1]广州环亚化妆品科技股份有限公司,广州510700 [2]南方医科大学药学院,广州510515 [3]华南师范大学化学学院,广州510006

出　　处：《食品工业》2024年第2期275-281,共7页The Food Industry

摘　　要：以刺梨和无籽刺梨为研究对象,采用指纹图谱技术对刺梨和无籽刺梨挥发性成分和水溶性成分进行比较,探究两者主要化学成分异同。试验选取5批刺梨和5批无籽刺梨,采用水蒸气馏法并结合气相色谱-质谱(GC-MS)法对其挥发性成分进行分析比较,采用甲醇超声提取法和UPLC法对其水溶性成分进行分析比较。采用相似度评价和聚类分析方法对5批刺梨和5批无籽刺梨指纹图谱进行研究。建立5批刺梨和5批无籽刺梨GC-MS和UPLC指纹图谱,确立5个共有峰,刺梨和无籽刺梨成分差异较大,不同产地间和同一产地内样品均具有一定差异。试验比较刺梨和无籽刺梨的挥发性成分和水溶性成分的差异,对膳食补充、药效物质基础及质量控制研究提供一定理论依据,同时对刺梨和无籽刺梨的生产栽培、加工开发和品质调控具有重要意义。With Rosa roxburghii Tratt and Rosa sterilis as the research object,using fingerprinting technology to compare the volatile and water-soluble components of Rosa roxburghii Tratt and Rosa sterilis,explore the differences and similarities of the two main chemical compositions.Five batches of Rosa roxburghii Tratt and five batches of Rosa sterilis were selected for the experiment,their volatile components were analyzed and compared by steam distillation combined with gas chromatographymass spectrometry(GC-MS),and their water-soluble components were analyzed and compared by methanol ultrasonic extraction method and UPLC method.While similarity evaluation and cluster analysis methods were used to study the fingerprint profiles of five batches of Rosa roxburghii Tratt and five batches of Rosa sterilis,GC-MS and UPLC fingerprints of five batches of Rosa roxburghii Tratt and five batches of Rosa sterilis were established,and five common peaks were established.The compositions of Rosa roxburghii Tratt and Rosa sterilis varied considerably,and the samples differed to some extent between different origins and within the same origin.The results compared the differences between the volatile and water-soluble components of Rosa roxburghii Tratt and Rosa sterilis,which provided certain theoretical basis for the study of dietary supplementation,therapeutic material basis and quality control,and meanwhile were of great significance to the production and cultivation of Rosa roxburghii Tratt and Rosa sterilis,processing and development,and quality control.

关 键 词：刺梨 无籽刺梨 指纹图谱技术 气相色谱-质谱法(GC-MS) 超高效液相色谱(UPLC) 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]